Click here for a list of rules.

Things to know

• Setup time begins Thursday, April 1st at 12:00 P.M. & Teams Must Exit By Sunday April 4th at 9:00 A.M.
• Meat Inspection Friday Noon to 5:00 P.M.
• Cooks meeting Friday at 5:00 P.M. (MANDATORY)
• Water & Electricity Will Be provided to the First 40 pro teams. (20amp service available on a first come first serve basis) All theams planning on vending should take advantage of early bird registration
• 20' x 40' spaces (one space per team)
• R.V. Parking is available, however no hook-ups available
• Pets are allow if kept on a 6ft leash (stricty enforced)
• Quiet time starts at 11PM Friday night and ends 6AM Saturday morning
• Alcohol is permitted in covered containers
• ICE available for purchase
• No Beverage sales by cooking teams
• Each team will be provided 4 wristbands. Please indicate if more are needed
• Confirmation packets will be mailed by March 20th
• There will be a southern fried catfish dinner with all the fixings for all of our cooks and sponsors on Thursday night starting at 6PM. Please RSVP now!!!
• This will be a Triple Crown Event
• 10 Amps of Electricity will be provided to each cooking team
• John Boy and Billy's Grillin Sauce BBQ Sauce competition and Stew Competition on Friday night entry fee is $10 each